ANSWERS TO QUERIES.

New Zealand Graphic, Volume IX, Issue 37, 10 September 1892, Page 916

ANSWERS TO QUERIES.

Flemish Cream (‘ Ellen Adair’).—Put one pint of hot water on half an ounce of isinglass. 33’hen it is quite dissolved add one tea cup of cream and one glass of brandy ; whisk till it is a froth ; colour either with red currant jelly or a little colouring, and put into a shape. 33’hen firm turnout. Celery: 33 ash the celery thoroughly, slit and shred the ends ; let lie in cold water for four hours to make it crisp. Serve it in a celery dish, with bread and butter, and a small dish of cut cheese garnished with parsley. Celery is no longer served in tall glasses but in low, vege-table-like dishes. It is often boiled and then covered with white sauce. It is wholesome and delicious.

* Mrs A.'—Macaroni is rather troublesome, but it is very nice when properly cooked. How will this way do? I have not tried it myself, but it is from au excellent authority on cooking. < ut an onion in slices, lay it in a stewpan with a slice or two of bacon cut up, a little butter, pepper, and salt. 33 hen the onion is of a pale golden colour, add about a pint of strong stock, three or four spoonfuls of tomato conserve ; let this boil up once or twice, then simmer it gently for an hour and strain. Put 11b of macaroni (spaghetti, the thin pipe kind, is best for this dish) in a large pan with boiling water and a little salt, and boil till just tender, then pour in a jugful of cold water and strain. Now strain the sauce, reheat it, put some of it in a dish, lay on it halt the macaroni, sprinkle thickly with grated Parmesan, add more sauce, the rest of the macaroni, and finish off with cheese, serve at once. It is difficult to determine to a minute when the macaroni is just tender enough and no more, for it should not l>e over boiled, also the sauce must be thick and not too much of it served in the dish.